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Recipe
of the Month
Exciting
new ways to use our food in your kitchen. |
JULY'S
FEATURED RECIPE
Mississippi
Sweet Potato Pecan Pie
I guarantee that if you are not
originally from the South, you will think you are if you try
this recipe. You will end up with a Southern drawl, talk and
walk slower and have a tendency to say things like "Can
you carry me to the store?" Beyond that, you will have irresistable
urges for catfish and sweet tea, and consider spaghetti a side
dish for fried chicken. Don't even get me started on my favorites,
grits and greens. And who knows, maybe a little squirrel gravy
on the side. Don't say you were not warned.
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- 1 cup cooked, mashed sweet potatoes
- 3 eggs
- 1 cup sugar
- 1/2 cup corn syrup
- 1 T vanilla
- 1 cup pecan halves
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The pictured apron and potholders
can be purchased through the Mileston Cooperative on our web
site. |
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- Combine sweet potatoes,
eggs, sugar, corn syrup and vanilla. Mix ingredients well. Stir
in peacn halves and pour into your favorite pie shell. Top with
pecans if desired. Bake in preheated oven at 350 for 55-60 minutes
or until top is golden brown.
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A Project of
The Rural Coalition
1012 14th Street NW Suite 1100
Washington, DC 20005
Telephone (202) 628-7160; Fax (202) 628-7165
Toll Free 1-866-RURAL-80
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